The Mexican soufflé bun is made in a unique way and tastes great!
Ingredients
- 200 grams of high-gluten flour
- 50 grams of low-gluten flour
- 127 grams of milk
- 38 grams of fine sugar
- 3 grams of salt
- 38 grams of whole egg liquid
- 3 grams of yeast
- 25 grams of butter
Soufflé filling
- 60 grams of butter
- 60 grams of milk powder
- 50 grams of powdered sugar
- 20 grams of liquid whole eggs
Mexican sauce
- 45 grams of butter
- 50 grams of powdered sugar
- 40 grams of liquid whole eggs
- 50 grams of low-gluten flour
Instructions
- Put all the bread ingredients except butter into a bread machine and stir until it forms a round shape, then add butter and stir until a thin film is pulled out
- Knead into a smooth dough, cover with plastic wrap, and ferment until doubled in size
- After successful fermentation, divide the dough into eight equal parts, roll into balls and let rest for about 15 minutes
- During the dough fermentation process, you can use time to make the soufflé filling: Add butter softened at room temperature to powdered sugar and beat until the color turns white and the volume becomes larger. Add the whole egg liquid in two batches and mix evenly. Finally, add milk powder and mix Just make it even
- Flatten the relaxed dough, wrap it with soufflé filling, tighten it, roll it downwards, and place it into a paper mold
- Carry out secondary fermentation
- Make Mexican sauce during the secondary fermentation process: The butter is also softened at room temperature. Add powdered sugar and stir evenly (no need to beat the butter ). Add the whole egg liquid in three batches and stir evenly. Finally, add the sifted low flour and mix well. Squeeze Mexican sauce on half a circle of the secondary fermented bread and it’s done
- Place in the middle rack of the preheated oven at 175°C and leave for about 15 minutes (cover with tin foil for the last five minutes to prevent the color from getting too dark).
